Roast Pork Tenderloin

2 lbs boneless pork tenderloin
3/4 cup flour
1 tsp basil
1/4 tsp Bell's Seasoning
salt and pepper to taste
1/2 cup each diced celery & onion
1 can cream of mushroom soup (I used reduced fat)
2 cans whole potatoes (or peeled fresh potatoes)

Mix flour, basil, Bell's Seasoning and salt and pepper. Roll pork in flour mixture. Brown on all sides in oil. Remove to center to of 9x13 pan.

Stir fry celery and onion in same pan for 5 minutes.

Place potatoes around pork (I sometimes add carrots). Pour celery/onion mixture on top of pork. Put dollops of soup over pork and potatoes.

Cover and bake 350 for 1 hour.